Siqala enkampanini yewayini yakwa-Foss Marai, siphindela emuva umzila we-Prosecco Superiore siphethe ingilazi esandleni, okuhlanganisa nezeluleko zokuthi kufanele udle futhi ulale kuphi, uzophuzani futhi ufunde ini.
"Phakathi kwamagquma aseProsecco di Conegliano naseValdobbiadene, indawo, izakhiwo, umlando, isiko lewayini kanye nesiko le-gastronomic kuyifa elimangalisayo, ngisho nangaphandle kokuqashelwa okutholwe yi-UNESCO," kuchaza umndeni wakwaBiasotto, ongumnikazi we Foss Marai, okungenye yezindawo zokukhiqiza iwayini ezinesibindi futhi zangempela esifundazweni. Futhi kungani kungenjalo, kusukela kulo lonke elaseVeneto enesibopho esiqinile. Isibopho hhayi kuphela esikhiqizayo, kodwa futhi senhlalo namasiko. U-Cantina Foss Marai uthanda ukuba isikhungo sethonya kuyo yonke indawo, okubandakanya amaciko, ama-artisan, izitolo zokudlela kanye namaqiniso afana nesikole se-Valdobbiadene Hospitality.
Kodwa e-Foss Marai, nabo bayimbuka kancane. Okungenani ngenxa yezizathu ezintathu: Okokuqala, abathandi ukubhala igama elithi "Prosecco" kumalebula abo ngaphambili, "Kungcono ukuba newayini elicwebezelayo kulebula," bayaphikisana. Okwesibili, amawayini abo enzelwe izindawo zokudlela namabha wewayini kuphela. Okwesithathu, futhi banokuxhumana okuqinile ne-Puglia, umthombo omkhulu wogqozi lokushova amakhadi ngisho nangaphansi. Zitholele ibhamuza lakhe lakamuva nelingalindelekile ngenjabulo, i I-Tillium.
I-Cicchetti veneto ne-rosé pugliese
Ngimanqika kakhulu ukuthambekela kwakamuva kwe-Prosecco Rosé, Kunalokho, i-Foss Marai kuphothifoliyo yayo ihlanganisa i-rosé ekhazimulayo, i Roos Brut, etholwe enhlanganisela yezinhlobo zomdabu zase-Apulian, ezivinini zethu I-Masseria La Sorba, eduze kwaseCastel del Monte. Iwayini ukuthi Izinhlanzi zikaMarco, uprofesa osemusha e-Valdobbiadene Hotel School, akazange nje athande ukuhlanganisa ne-cicchetti esiphundu, kodwa futhi ayisebenzise njengesithako. Ikakhulukazi ku-marinade yezinhlanzi, i-amberjack tartare enokunambitheka kuka-anyanisi kanye nokudubula okungenakuvinjelwa kwama-prawn abomvu avela e-Mazara del Vallo. Kulula kakhulu ukulungiselela ngisho nasekhaya. I-shrimp, esanda kugcotshwa nge-basil breadcrumbs entsha, ibhakwa ku-180 ° imizuzu eyisikhombisa noma eyisishiyagalombili. Futhi lapho uya! Nasi isiphuzo oyohlala usigcina enhliziyweni yakho nge-Ombra yewayini.
"Kunoma yikuphi, cishe akukho mkhawulo emcabangweni ongasetshenziswa ku-cichéti, kwanele ukudala ibhalansi efanele phakathi kwama-aromas, flavour, textures, izinongo. »kusho uMarco Pesce. Futhi uyanezela: “Isisekelo esiyisisekelo yisinkwa, esisikwe sibe izingcezu ezingu-1,5 cm. Kodwa iVenice sekungamakhulu eminyaka, kulo nyaka iphawula iminyaka engu-1600 yasungulwa, i-republic yasolwandle, lapho kuhlangana khona izinongo zomhlaba owaziwayo. Ngakho-ke lapha ukuthi ukuhlukahluka okungapheli kwe-cichéti kuhlanganisa izithako ezifana ne-turmeric, safron, izinhlobo ezahlukene zepelepele, ngisho ne-cocoa. Zama ukwengeza amaconsi ambalwa kutamatisi osikwe phakathi.” Futhi-ke kukhona amakha, futhi izinongo, kodwa hhayi kuphela. Phakathi kwalezi, empeleni, kungase kube newayini elifanayo, lapho i-amberjack noma i-tuna tartar ifakwe emanzini.
Ukunambitheka okuhle kwesibindi
Noma yimuphi umlimi omkhulu wewayini uyazi ukuthi ukwephula amaphethini avamile nokusebenzisa ingcosana yesibindi kungakhokha ngewayini lekhwalithi ephawulekayo. Ngakho-ke, i-Club dei (crazy) i-Saggi di Foss Marai iye yaklama ngokuhamba kwesikhathi, ucwaningo lwathatha iminyaka engaba ngu-10, iwayini elisha elikhazimulayo. I-Tilio Extra Brut Zero Dosage. Akuyona i-Prosecco, kodwa i-Charmat Method etholakala kumagilebhisi e-Chardonnay, ikakhulukazi emazweni ase-Guia, eduze ne-Valdobbiadene kanye nephesenti elincane le-Bombino Bianco, i-cultivar yendabuko, evela ezivinini zase-Puglia. Ingxube ephazamisayo kodwa ephumelelayo. I-Bombino inikeza ubuncane kanye nokuphikelela kumabhamuza okuqala. Futhi ilungele ngempela i-aperitif ene-cicchetti yase-Venetian, noma noma iyiphi i-appetizer yase-Italy eseningizimu, ngoba inomphefumulo wezindawo ezikude ngasikhathi sinye.
Umzila weProsecco Superiore. Yidla, uphuze, ulale, i-leer
- Okufanele uvakashele ukuze uthole ukudla okuhle kulezi zindawo yi-Ristorante da Gigetto e-Miane (i-TV), ehlanganisa nesinye sezivini ezibaluleke kakhulu neziyigugu e-Italy, imnyuziyamu yewayini. Kodwa ngamabhodlela hhayi kuphela ukubuka, kodwa futhi uncork.
- Okwama-gourmets, Isitolo Sekhekhe: I-Villa dei Cedri kaMassimo Carnio e-Valdobbiadene, ngaphandle kokungabaza.
- Ukulala enqabeni yasebukhosini iphupho labaningi. Akunzima kangako ukukwenza nakulezi zindawo. Kodwa ihhotela laseCastelbrando eCison Valmarino lingakushiya uphelelwe amazwi. I-architecture phakathi kwendala nenhle kakhulu e-Europe ebusa yonke indawo kusuka phezulu ku-360°.
– Yini ongayibona? Yebo, ngaphandle kwamagquma aluhlaza azungeze iValdobbiadene kanye ne Isivini saseCartizze, indawo futhi igcwele imikhondo eminingi yezithombe nezakhiwo zenkumbulo yasendulo. Zitholele isikhungo sedolobha esinomlando nesihlaba umxhwele I-Serravalle eVittorio Veneto. Vakashela okusikiselayo I-Croda Mill Umsuka wekhulu le-17 e-Refrontolo. Futhi ungaphuthelwa nayinkathi ephakathi I-Abbey yaseSanta Maria di Follina kanye nesonto lesifunda sase-Romanesque San Pietro di Feleto, i-cyclopean Cagliéron Caves.
- Ukufunda okunempilo nokumnandi: I-Cicchettario ngu-Alessandra De Respinis, umnikazi womthengisi wewayini we-Schiavi e-Venice (On Demand Editions).
Phequlula igalari yezithombe ukuze uthole ulwazi olwengeziwe!
